Fish Stock Recipe

What Is Fish Stock?

Fish stock, also called fumet de poisson, is a light, aromatic liquid made by extracting flavour from fish bones and an aromatic garnish. It is used for fish soups, seafood sauces, poaching liquids and other preparations where a clean seafood flavour is needed. Fish stock is cooked for a shorter time than meat stock because prolonged simmering can extract bitter or muddy flavours.

Ingredients

• 2.7 kg (6 lb) bones from suitable white fish, cleaned
• 1 medium onion
• 1 small leek, white part only
• 1 celery stalk
• 1 small carrot
• 1 small bouquet garni
• 3 whole peppercorns, lightly crushed
• 30 mL (2 tablespoons) olive oil
• 4 L cold water
• 250 mL (1 cup) white wine, optional

1. Clean the Fish Bones

Use fresh bones from suitable mild white fish. Remove the gills and eyes, as they can contribute unwanted flavours and impurities. Rinse the bones under cold running water until clean, remove visible blood and drain thoroughly. Keep the bones refrigerated until they are ready to use.

2. Prepare the Aromatic Garnish

Cut the onion, leek, celery and carrot into a small paysanne or another even cut. Heat the olive oil in a large stockpot over low heat. Add the vegetables and sweat gently for approximately 8 minutes without browning.

3. Add the Bones and Liquid

Add the fish bones and sweat gently for about 5 minutes. Add the white wine if using and allow it to reduce briefly. Add the bouquet garni, crushed peppercorns and cold water. Ensure the bones are covered by approximately 3 cm of liquid.

4. Simmer and Skim

Bring the stock slowly to just below a boil, then reduce the heat to maintain a gentle simmer. Skim foam and impurities from the surface regularly. Simmer for no more than approximately 30 minutes, then turn off the heat and allow the stock to stand for a further 30 minutes if the recipe calls for it.

5. Strain and Cool

Strain through a fine chinois without pressing the solids. Cool the stock rapidly using an approved food-safety method, then refrigerate promptly. Once cold, remove the solidified fat from the surface. Fish stock can be reduced by half for a more concentrated flavour or frozen in labelled portions for later use.

Chef’s Tips

• Use bones from mild, non-oily white fish for a clean, delicate fumet.
• Remove gills and visible blood before cooking.
• Do not brown the vegetables when making a pale fish stock.
• Avoid a vigorous boil and do not simmer for hours; fish bones release flavour quickly.
• Cool and store the finished stock promptly according to the kitchen’s food-safety plan.